Name: Perfumed Nectarine Jam
Prep time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 2 pounds pitted nectarines cut up; 4 cups sugar; 2 tablespoon lemon juice; 2 teaspoon basil chopped

by atwaterville

This recipe is meant for making jam in a small batch--from LA Times

INGREDIENTS

2 pounds pitted nectarines ; cut up
4 cups sugar
2 tablespoon lemon juice
2 teaspoon basil ; chopped

Servings

INSTRUCTIONS

2. When you're ready to finish the jam, ladle two to two-and-a-half cups of fruit and syrup into a nonstick skillet and place over medium-high heat. Add the lemon verbena and cook, stirring constantly, until the mixture falls from the side of a spoon or spatula in sheets, or until a drop of the mixture spooned onto an ice cold plate gels and is firm, about 3 to 5 minutes (add 2 to 3 minutes if the mixture has been refrigerated).

3. Spoon the mixture into a container and refrigerate until ready to use. If you prefer to can traditionally, follow the instructions from the jar manufacturer.

4. Repeat with remaining fruit and syrup.

NOTES

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Perfumed Nectarine Jam

2 pounds pitted nectarines cut up
4 cups  sugar 
2 tablespoon lemon juice 
2 teaspoon basil chopped

1. In a large, heavy-bottom pot, stir together the nectarines and sugar until thoroughly combined. Warm over medium heat, stirring occasionally, until the mixture is liquid and flowing. Bring the mixture to a full boil, stirring occasionally to keep from sticking. Remove the pan from the heat, stir in the lemon juice and set aside for at least 8 hours to give the fruit time to macerate. If you're going to leave it for more than a day, refrigerate after 8 hours.
2. When you're ready to finish the jam, ladle two to two-and-a-half cups of fruit and syrup into a nonstick skillet and place over medium-high heat. Add the lemon verbena and cook, stirring constantly, until the mixture falls from the side of a spoon or spatula in sheets, or until a drop of the mixture spooned onto an ice cold plate gels and is firm, about 3 to 5 minutes (add 2 to 3 minutes if the mixture has been refrigerated).
3. Spoon the mixture into a container and refrigerate until ready to use. If you prefer to can traditionally, follow the instructions from the jar manufacturer.
4. Repeat with remaining fruit and syrup.

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Nutrition

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Serving Size: 1 Serving (300g)
Recipe Makes: 5 Servings

Calories: 526
Calories from Fat: 5 (1%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 371.3mg		10 %
Total Carbohydrate 134.6g		40 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 131.5g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 526

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